Casamigos Mezcal is crafted from 100% Espadin agaves grown in Oaxaca, Mexico. Following an artisanal method, harvested piñas are slow-cooked for 4-6 days in earthen pits lined with volcanic or river rock. After a 24-hour cooling period, the agave is crushed using a Tahona wheel. Fermentation takes place for 6-8 days, followed by double distillation in covered copper pot stills. The resulting mezcal is crystal clear with a fragrant herbal and fruity aroma, complemented by hints of smoke. The flavor profile features notes of smoke and black pepper, culminating in a long, silky finish. Casamigos Mezcal is a product of Oaxaca, produced by a 4th generation family of Mezcaleros, showcasing a rich heritage.